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Posts Tagged ‘benefits of stainless steel barrels’

Stainless Steel in History — ‘Good for Table Cutlery’

October 12th, 2015 by Natalie Mueller

Filed under: Stainless Steel

Stainless Steel as we know it today owes one of its most valuable characteristics, a resistance to corrosion, to a combination of low carbon and high chromium. That characteristic was noted for the first time in 1821 by French metallurgist Pierre Berthier. But in 1821, metallurgists’ celebration of this finding was short-sighted.

Even a near century later, the full potential of this non-corrosive metal was still not on the horizon. “Especially Good for Table Cutlery,” reads the subtitle of the 1915 New York Times article boasting the benefits of this fabulous new discovery. The article calls this newfangled metal stainless steel and goes on to detail how easy it is to clean. “This steel is said to be especially adaptable for table cutlery,” the article reads “as the original polish is maintained after use, even when brought in contact with the most acid[ic] foods, and it requires only ordinary washing to cleanse.”

According to the article, this non-rusting steel was nearly double the price of steel ordinarily used for dining cutlery. But fear not, because the non-credited author of this New York Times announcement makes the case that the stainless steel is worth the extra cost in time saved laboring over the dishes.

At Skolnik, we too appreciate stainless steel’s resistance to oxidization and corrosion, but we wouldn’t dare limit such a fantastic material to the dinner table — not when it holds such potential for containment.

Stainless Steel: A Brief History

July 23rd, 2015 by Natalie Mueller

Filed under: Industry News

By definition, stainless steel is a steel alloy with a minimum of 10.5% chromium content by mass. It is stainless steel’s chromium content that differentiates it from carbon steel and provides the corrosion, rust and stain-resistant properties we have grown accustomed to for storing and shipping various materials. In the proper quantities, chromium forms a film of chromium oxide, protecting the surface and internal structure of the steel from corrosion.

The magical corrosion resistance of chromium can be traced back to 1821 when French metallurgist, Pierre Berthier, noted iron-chromium alloys resistance to some acids and suggested the alloys should be used in the construction of cutlery. Unfortunately for 19th century people and their cutlery, it was too difficult to produce the level of carbon to chromium found in today’s stainless steel. These early alloys were exciting and new, but a bit on the brittle side until the late 1890s when German chemist, Hans Goldschmidt, made his discovery. Goldschmidt developed a process for producing carbon-free chromium.

Goldschmidt’s development set several researchers down the path to alloys that, by today’s standards, would qualify as stainless steel. Year after year, more researchers and scientists developed more different high-chromium alloys and reported new properties and benefits to this ‘stain-less steel.’ It was patented, industrialized and, by the time the Great Depression hit, was being manufactured, utilized and sold en mass in the United States.

Early researchers were right to get excited by this new steel. It’s high resistance to oxidization, acids, weak bases, organics, rust and stains paired with it’s low conductivity and easy sanitation has made it an ideal material for numerous applications including, but not limited to, the containment, transport and storage of food and beverages, hazardous materials and more. At Skolnik Industries, stainless steel barrels aren’t just corrosive resistant and antibacterial, they are also made thicker and stronger than industry standards. And, because stainless steel isn’t porous or absorbent, a Skolnik stainless steel barrel may be used multiple times after proper cleaning.

I doubt Berthier knew what he had stumbled upon two centuries ago, but on behalf of Skolnik and all of our partners, we’re very grateful for the developments his curiosity set in motion.

Why Food and Pharmaceuticals Love Stainless Steel Drums

January 22nd, 2015 by Natalie Mueller

Filed under: Stainless Steel

These days it seems like stainless steel is everywhere: in kitchens, in bathrooms, in jewelry, it’s a very popular alloy in day to day life. Two areas stainless steel is particularly popular are in food and pharmaceutical industries. So why do foodies and pharmaceuticals love this strong steel alloy?

First, stainless steel drums have a high corrosion and impact resistance so its contents are safe from compromise in many transport or storage situations or disasters. Additionally, it’s easy to clean. Why do you think we love having stainless steel appliances in our kitchens? They are known to be nearly impenetrable to stains and any build up is incredibly easy to wipe away. The same goes for stainless steel drums. Stainless steel contains a high percentage of chromium which protects the surface of the steel by blocking oxygen and preventing any corrosive materials from penetrating the metal. Easy maintenance and cleaning is a quality particularly useful for liquid containment and food production and pharmaceutical development are liquid-heavy industries.

Sanitation is abundantly important in the food and pharmaceutical industries. Not only is stainless steel easy to clean, but all grades of stainless steel barrels offer a high level of protection and sanitation. Nothing dirty or damaging is getting into a 316 surgical stainless steel barrel and even the lower grades, such as a 409, offers its contents more protection than a standard or galvanized carbon drum.

So, fill away pharmaceutical and food producers. Stainless steel drums can take it. And, since they are so easy to clean, feel free to reuse your Skolnik stainless steel drums again and again.

Efficient and cost effective? It’s no wonder stainless steel gets a lot of love.